Entertaining & Food
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Roasted Red Peppers and Cherry Tomatoes with Ricotta

Serves 8

Ingredients

4 red bell peppers, halved, seeds and ribs removed

6 oil-packed anchovy fillets, finely chopped

4 garlic cloves, thinly sliced

1 cup basil leaves, divided

Kosher salt, freshly ground pepper

2 tablespoons plus ⅓ cup olive oil

1 pint cherry tomatoes, halved

 cup fresh ricotta

¼ cup pitted small black and/or green olives

Flaky sea salt

Directions

Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.

Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

Recipe:  Skye Gyngell

Photo: Monica Melsness

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